Tournedos Creme Rouge

Tournedos Creme Rouge

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Dolores Furman


We think of this as our special dinner for just the two of us or occasionally for 4. Serve with restuffed baked potato and a salad.


★★★★★ 1 vote



  • ·
    1 1/4 pounds filet mignon, 2 beef filets
  • ·
    2 tablespoons butter or margarine
  • ·
    3 - 5 tablespoons shallots, chopped
  • ·
    1 1/2 teaspoons flour
  • ·
    1/2 teaspoon lemon juice
  • ·
    1/2 cup cooking red wine
  • ·
    1/8 teaspoon salt
  • ·
    1/8 teaspoon pepper
  • ·
    1 tablespoon heavy cream, or milk

How to Make Tournedos Creme Rouge


  1. Rub the inside of a medium frying pan with a small quantity of fat. Preheat the pan and sear one side, about 1 - 2 minutes. Turn the filets and sear the other side. Reduce the heat to medium or a little lower and continue to cook the meat uncovered. For a 1 1/2 inch thick steak, a cooking time of about 8 to 9 minutes should produce a medium well done steak. Remove the steaks, onto a platter, letting them rest.
  2. Heat margarine in same pan over medium heat until it foams.
    Add shallots and sauté for a couple minutes. Blend in the flour, stirring constantly. add wine, lemon juice, salt and pepper and simmer on medium heat, for just a couple of minutes, do not let sauce get to thick. Stir in the cream and simmer for about 30 seconds.
  3. I nearly always double the sauce ingredients, even for two, so as to have more of the sauce which is good on top of the filet and also on a baked potato.
    If you want mushrooms prepare in advance by sautéing a few in butter for several minutes and serve over your steaks and sauce, but mushrooms are not necessary.

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